Soft Gingerbread

A classic Norwegian Christmas recipe found on
Soft Gingerbread

This is a basic recipe for Norwegian soft gingerbread with cultured milk our sour cream for juicy consistency. Vary with different flavors like cranberries, nuts or icing on top. If you want gingerbread muffins, pour the batter into muffin moulds, then bake for 15-20 minutes. Glace with icing sugar.

100 g [3,5 oz] butter or margarine
2 eggs
2.5 dl [0,5 pt] sugar
1.5 dl [0,3 pt] cultured milk or sour cream
1.5 teaspoons cinnamon
1 teaspoon clove, ground
1 teaspoon of ginger, ground
0.5 teaspoon cardamom, ground
0.5 teaspoon pepper
A few grains of salt
1.5 tsp baking soda
3.25 dl [0,65 pt] sieved flour


[1] Set the oven to 175° C / 345° F. Butter and sprinkle a mould (about 1.5 liters).

[2] Melt the butter/margarine and let it cool a little. Whisk the egg  in a bowl. Add butter, culture milk/sour cream and spices. Mix flour and baking powder in a bowl and gently stir in the egg mixture to make a smooth batter. Pour the batter into the mould.

[3] Bake on the lower shelf in the oven for 40-45 minutes. Leave the cake in the mould for a couple of minutes before vaulting it onto a grid.